# Components:
→ Vegetables
01 - 4 cups fresh corn kernels (about 5 ears, or use frozen/thawed or canned, drained)
02 - 1 cup cherry tomatoes, quartered
03 - 1/2 English cucumber, diced
04 - 1/2 small red onion, finely chopped
05 - 1 jalapeño, seeded and minced
06 - 1/4 cup fresh cilantro, chopped
→ Dressing
07 - 1/3 cup mayonnaise
08 - 2 tablespoons sour cream
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon chili powder
11 - 1/2 teaspoon ground cumin
12 - 1 clove garlic, minced
13 - Juice of 1 lime (about 2 tablespoons)
14 - 1/2 teaspoon kosher salt
15 - 1/4 teaspoon black pepper
→ Cheese & Garnish
16 - 1/2 cup crumbled Cotija cheese (or feta if unavailable)
17 - Extra cilantro, lime wedges, and chili powder for serving
# Method:
01 - Heat a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly charred, about 5 to 7 minutes. Remove and let cool slightly.
02 - In a large bowl, mix the charred corn with cherry tomatoes, diced cucumber, chopped red onion, minced jalapeño, and chopped cilantro.
03 - In a separate small bowl, whisk together mayonnaise, sour cream, smoked paprika, chili powder, ground cumin, minced garlic, lime juice, kosher salt, and black pepper until smooth.
04 - Pour the dressing over the vegetable mixture and toss gently until all ingredients are evenly coated.
05 - Fold in the crumbled Cotija cheese carefully to maintain texture.
06 - Transfer the salad to a serving bowl and garnish with extra cilantro, a sprinkle of chili powder, and lime wedges as desired. Serve immediately or chilled.
